Dr. B Chicken Vegetable Curry

3 1/2 oz boneless skinless chicken breast sauted in pam
2 oz zuchinni slices
2 oz fresh spinach leaves
12 grape tomatoes pureed
1 oz cauliflower florets
1/4 onion thinly sliced
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp sambal chilli
1/4 tsp cumin seeds
1/4 tsp coriander powder
10 springs of cilantro leaves
1 tsp tomato paste
1 tsp pataks tandoori paste
5 iceberg lettuce leaves

Chicken can be easily eliminated and lentils or any bean added to make this a vegetarian dish.
Multiply the ingredients and make a large batch that freezes well and can be microwaved for a quick diet meal.

Spray bottom of a sauce pan very well with Pam cooking spray. Add dry spices and when sizzling begins add sliced onions stirring continuously to prevent burning. When fragrance of spices is strong add blended tomatoes, tomato paste, tandoori paste, ginger, garlic and sambal. When liquid begins to simmer add vegetables and chicken and cover sauce pan and allow to simmer for 20 minutes on low until vegetables are very tender. Add cilantro in the final last 2 minutes. Eat with lettuce leaves like lettuce wraps.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user NM0786.